This Chicken Taco Soup recipe is incredibly tasty! Prepare it easily in your Instant Pot, crock pot, or on the stove for a quick and healthy dinner option!
INGREDIENTS
- 1 teaspoon olive oil
- 1 cup chopped onion (about 1 medium onion)
- ½ tablespoon minced garlic (around 4 cloves)
- 1 lb chicken breasts
- 1 (14 oz) can tomato sauce (low or no salt)
- 1 quart chicken broth (low or no salt)
- 1 teaspoon paprika
- ½ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 (15 oz) can black beans, drained and rinsed (low or no salt)
- 1 cup frozen corn, thawed
INSTRUCTIONS
Stovetop Method:
- Heat olive oil in a soup pot. Sauté onions and garlic for 4-5 minutes, until softened.
- Add raw chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn. Stir to combine.
- Bring to a boil, then reduce heat to simmer. Let cook for 30 minutes to 1 hour.
- Remove chicken from the pot and shred it using two forks (or use a stand mixer with a paddle attachment for easy shredding).
- Return the shredded chicken to the pot and stir to combine. Serve and enjoy!
Crockpot Method:
- (Optional but recommended) Heat olive oil in a sauté pan and cook onions and garlic for 4-5 minutes until softened.
- Transfer the sautéed onions and garlic to the crockpot. Add raw chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken from the pot and shred it with two forks (or use a stand mixer with a paddle attachment).
- Add the shredded chicken back to the crockpot, stir, and enjoy!
Instant Pot Method:
- Set the Instant Pot to Sauté for 4 minutes. Sauté onions and garlic for 4-5 minutes until softened. Scrape any browned bits off the bottom to avoid a burn notice.
- Add raw chicken breasts, tomato sauce, chicken broth, and spices. Do not add beans or corn yet, as they will overcook.
- Stir to combine. Cover the Instant Pot and set to sealing, then set it to Manual Pressure for 10 minutes.
- It will take about 10 minutes for the Instant Pot to come to pressure. Once cooking is complete, perform a quick release.
- Remove the chicken, shred it with two forks (or use a stand mixer with a paddle attachment), and add it back to the pot along with the beans and thawed corn.
- Stir to combine and enjoy!
Nutrition Facts (Per Serving, 1.5 cups):
- Calories: 327 kcal
- Carbohydrates: 39g
- Protein: 33g
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 73mg
- Sodium: 444mg
- Potassium: 1358mg
- Fiber: 13g
- Sugar: 6g
- Vitamin A: 504 IU
- Vitamin C: 15mg
- Calcium: 63mg
- Iron: 4mg
